Print

Chicken Sorrentino Recipe

Print Recipe

★★★★★

4.9 from 137 reviews

Chicken Sorrentino is a classic Italian dish featuring tender chicken breasts layered with fried eggplant, Fontina, Romano, prosciutto, and provolone cheeses, all baked in a rich Marsala tomato sauce. The chicken is lightly seared before baking to lock in juices, while the homemade sauce offers a perfect balance of sweetness and acidity from San Marzano tomatoes and Marsala wine. This comforting, flavorful recipe combines sautéing, frying, and baking techniques for an indulgent feast.

Ingredients

Scale

Vegetables

  • 1 pound Italian eggplant
  • 2 cups yellow onion, diced large
  • 1 tablespoon fresh garlic, minced fine

Protein

  • 1 ½ pounds boneless skinless chicken breasts (3 breast halves, 8-ounces each)
  • 4 ounces sliced Prosciutto

Dairy & Eggs

  • 3 whole eggs with a tablespoon of water
  • 2 tablespoons butter
  • 8 ounces Fontina cheese, sliced into 18 slices
  • ½ cup Romano cheese, grated
  • 6 ounces sliced deli Provolone cheese

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon kosher salt (plus 1 teaspoon additional for eggplant)
  • 1 teaspoon kosher salt (for sauce)
  • 1 teaspoon table salt (for flour mixture)
  • ½ teaspoon white pepper
  • ½ teaspoon freshly ground black pepper
  • Pinch red pepper flakes

Liquids

  • ¼ cup vegetable oil, divided
  • ½ cup extra virgin olive oil, divided
  • ¼ cup Marsala wine
  • 1 cup chicken stock, homemade if possible

Canned Goods

  • 1 28-ounce can whole peeled San Marzano tomatoes, hand-squeezed
  • 4 tablespoons tomato paste

Instructions

  1. Prepare the Eggplant: Trim the ends off the eggplant and slice into quarter-inch-thick long slices, about six slices from one eggplant. Lay slices over paper towels, sprinkle each side with kosher salt (1 teaspoon), and set aside to draw out moisture for 15 minutes. Afterward, wipe off both sides of the eggplant slices to remove excess salt and moisture.
  2. Prepare the Chicken: Trim and butterfly the three chicken breast halves, then cut each in half to yield six portions about a quarter inch thick. If not butterflying, pound portions with a meat mallet to a quarter inch thickness. Set aside.
  3. Set Up Breading Stations: Beat the eggs with a tablespoon of water in a shallow dish. In another shallow dish, mix the flour, table salt (1 teaspoon), and white pepper (½ teaspoon).
  4. Bread the Eggplant: Dip each eggplant slice first into the egg wash, then coat well with the flour mixture. Place on a plate or platter.
  5. Bread the Chicken: Repeat the egg wash and flour coating steps for each chicken portion, setting them aside similarly.
  6. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Cover a sheet pan with paper towels to drain fried items.
  7. Fry the Eggplant: Heat a large ovenproof skillet or braiser over medium-high heat. Add half the vegetable oil (2 tablespoons) and two tablespoons of olive oil. Once hot, fry half the eggplant slices for 2-3 minutes per side until cooked through but not overly dark. Remove to paper towels to drain. Repeat frying the remaining eggplant with remaining oils.
  8. Clean Skillet: Remove skillet from heat, use wadded paper towels and tongs to wipe out residual fat carefully without touching the hot pan.
  9. Sear the Chicken: Return skillet to medium heat; add two tablespoons of olive oil. Sear half the chicken portions for 1 ½ minutes per side until browned but not fully cooked. Remove to pan with paper towels. Repeat with remaining chicken and olive oil.
  10. Sauté Onions and Garlic: Add the diced onions to the skillet and cook for 2 minutes over medium heat. Add minced garlic and cook for 1 more minute, stirring frequently.
  11. Deglaze with Marsala Wine: Add the Marsala wine to the skillet and cook until the wine evaporates, about 1-2 minutes, scraping up any browned bits.
  12. Reduce with Stock: Add the chicken stock and simmer to reduce by half, approximately 10 minutes.
  13. Make the Tomato Sauce: Add the hand-squeezed San Marzano tomatoes, tomato paste, kosher salt (1 teaspoon), freshly ground black pepper (½ teaspoon), and a pinch of red pepper flakes. Simmer gently for 15 minutes, stirring occasionally.
  14. Finish Sauce: Remove from heat and stir in 2 tablespoons of butter for richness and glossy texture.
  15. Reserve Sauce: Remove 1 ½ cups of the sauce and set aside for topping later.
  16. Assemble the Dish: Place the six seared chicken portions over the sauce remaining in the pan. Cover each chicken piece with slices of Fontina cheese.
  17. Add Eggplant and Cheeses: Cut fried eggplant to fit the size of each chicken piece and layer on top, overlapping as needed. Sprinkle Romano cheese evenly over eggplant, then divide sliced prosciutto evenly atop the Romano cheese.
  18. Top with Sauce and Provolone: Spoon about ¼ cup of the reserved sauce over each portion, then top with one ounce of provolone cheese slices.
  19. Bake and Broil: Bake the assembled skillet uncovered in the preheated oven for 15 minutes. Then place under broiler for 1-2 minutes until the cheese is golden brown and bubbly.
  20. Serve: Remove from oven and serve immediately for optimal flavor and texture.

Notes

  • Be careful not to over-salt the eggplant as it will absorb salt quickly during resting.
  • Butterflying or pounding chicken breasts ensures even cooking and tenderness.
  • Use a heavy ovenproof skillet or braiser to transition from stovetop to oven seamlessly.
  • If homemade chicken stock is not available, use a high-quality store-bought version for best flavor.
  • Broiling at the end adds a beautiful browned finish to the cheese topping—watch carefully to prevent burning.
  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for frying.

Keywords: Chicken Sorrentino, Italian chicken recipes, Marsala, eggplant, tomato sauce, baked chicken, layered chicken dish

Find it online: https://thehungrymason.com/chicken-sorrentino-recipe/